Vegan Spicy Salmon Poke Nachos

Prep Time: 20m | Cook Time: 10m | Servings: 4

Ingredients

Vegan Salmon

• 230g salmon sashimi, vegan, try VISH
• 5 juiced lemon
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil

Vegan Spicy Mayo

• 1/2 cup vegan mayo
• 2 tbsp lemon juice
• 1/2 tbsp gochujang paste
• 1 tbsp maple syrup
• black pepper, to taste

To Serve

• wonton wrappers, halved
• oil for frying
• avocado, to serve
• spring onion, to serve
• cucumber, to serve
• toasted sesame seeds, to serve
• vegan oyster sauce

Instructions

Cut the vegan salmon into small bite-sized cubes. In a medium bowl, whisk together the juice of ½ lemon, soy sauce, and sesame oil. Add the vegan salmon and toss to coat. Let it marinate while preparing the chips.

Halve your square wonton wrappers diagonally. Fill a pot with a few inches of high-heat oil (like vegetable, peanut, rice bran, or sunflower). Heat until hot, then fry the wrappers in batches for a few minutes until golden and crispy. Set aside on paper towel to drain.

In a small bowl, make the spicy mayo by mixing vegan mayo, 2 tbsp lemon juice, gochujang, maple syrup, and a pinch of black pepper.

Cube the avocado, chop the cucumber, and thinly slice the spring onions. Drain any excess marinade from the vegan salmon.

Assemble the nachos by layering crispy wonton chips on a plate, topping with the marinated vegan salmon, avocado, cucumber, and spring onion.

Drizzle generously with the spicy mayo and a little vegan oyster sauce. Finish with sesame seeds and serve immediately.